Search results

I just brewed this Blue Moon clone from Wayne1. I used 11 lbs breiss pale 2 row, 9 lbs White Wheat , 2 lbs flaked oats , .5 lb rice hulls mashed at 154F for 90 min. Drew off 16 gals . of wort @ 1.046 SG boiled for 60 min adding 1 oz of Hallertau Mittlefrew hops at 60 min , 1 oz of Citra at 20...

I use a few half kegs as my primary and secondary fermenter. Gravity fed from the keg fermenter to my corny kegs. They work great and allow me to brew and ferment 10 gal batches.

Brewed a 10 gal Amber Vienna Lager like Modelo with home grown leaf hops. Going to lager until Cinco de Mayo.

I wanted to brew this for Cinco De Mayo , but my LHBS didnt have any carafa or dark munich. It had light munich , if I add 2 lbs of the light munich , would that be sufficient? I have some roasted barley , I could add 1 or 2 oz. for color, but I think it might add too much bitterness/...

Just like islandlizard said it takes balls to admit mistake like that....... I made a simple american amber for my first try and read john palmers book beforehand .That american amber, just like all my other brews turned out, fantastic My 3rd brew session was the american amber again. Same recipe.

I usually use nottingham english ale yeast and it gets pretty wild for 2 days then drops off considerably. Always use a blow off tube.I use a 2 liter soda bottle with a hole drilled in the cap (drill the hole a little bigger than your tubing so co2 can escape). I fill the soda bottle half full...

Ive used centennial / williamette and nugget all good for a little bitter in an amber

I made a Maple brown ale from a recipe that I developed for an English Brown ale. It has a very subtle maple flavor, very good flavor. 9 gals. maple sap right from the tree 6 lbs Maris Otter 2 lbs crystal 40L 1 lb Munich light Malt 1/2 lb Carapils 1/2 lb Chocolate Malt 1 Whirfloc...

This batch has been fermenting at 62F for 2 weeks . I'm thinking the temp. was too low and should have let it go another week. But since I put in the priming sugar , I bottled it in 16oz bottles and left a little bit more head space . Hope it works out ok. The bottled Amber is in the same place...

I just racked my American Amber to my secondary/ bottling carboy with 4.5 oz of corn sugar (5 gal batch) so I can bottle. I checked the sg when I was half way through ,racking to the carboy and it was at 1.020 down from 1.054. Is this too high to bottle or should I leave it in my secondary...

I will be brewing this next brew day. Just wanted to confirm the recipe. #9 MO #1/2 aromatic #1/2 caramel 80l #1/4 chocolate .5 oz nugget 60 min Wyeast London esb Mash at 154f. 60 min Going to leave in primary for 2 weeks. How does this sound?:mug:

That was my thought, propane no problem , electric needs a huge heating element to boil. I use electric immersion heaters in my biodiesel processing . The electric element would burn the wort while trying to keep a rolling boil. Propane spreads the heat over the entire bottom surface of the brew...

You are in unchartered territory. I don't know of anybody using a turkey frier to brew. Let us know how it works out.